12 Vegetarian Taco Recipes That We Crave

Tasty Lentil Tacos

When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine

Roasted Butternut Squash Tacos

Spicy butternut squash makes a fine base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and these are delicious, too! —Elisabeth Larsen, Pleasant Grove, Utah

Lentil Taco Cups

My trusty muffin tin never fails to help me put fun and easy hand-held mains on the table for my family on busy weeknights. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. —Shauna Havey, Roy, Utah

Chili-Lime Mushroom Tacos

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas

Taco Twist Soup

Spiral pasta adds a fun twist to this dish. I lightened up this soup recipe by substituting black beans for ground beef, and by topping it off with reduced-fat sour cream and cheese. —Colleen Zertler, Menomonie, Wisconsin

Vegetarian Bean Tacos

I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana

Meatless Taco Salad

This colorful entree combines popular taco ingredients—minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. —Kimberly Dray, Pflugerville, Texas

Veggie Tacos

These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won’t miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Quick Taco Wraps

I was running late one night, so I shopped in my own fridge and came up with ingredients that became taco wraps. Everybody at the table was a happy camper. —Katie Mitschelen, La Porte, Indiana

Black Bean and Corn Tacos

We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. —Kristin Rimkus, Snohomish, Washington

Weeknight Taco Soup

This soup turned out delicious on the first try, when I was working without a recipe. You could also add cooked ground beef or cubed stew meat dredged in seasoned flour and browned for a heartier meal. —Amanda Swartz, Goderich, Ontario

Veggie Bean Tacos

In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois